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Blueberry Lemon Pound Cake with Lemon Glaze

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A delightful treat combining sweet blueberries and zesty lemon, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, starting and ending with the flour mixture.
  6. Fold in the blueberries and lemon zest gently.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Mix the powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake before serving.

Notes

Store wrapped in plastic wrap or an airtight container. It will last for 3-4 days at room temperature or up to 3 months in the freezer.

Nutrition

Keywords: blueberry cake, lemon cake, pound cake, dessert, baking

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